More Great Recipes: Appetizer | Crowd Cooking | Dip | Tex-Mex

Hot Taco Dip


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

12 oz jar salsa
15 oz can/jar chili
8 oz cream cheese
16 oz sour cream
1-2 bags (2 c each) cheddar, jack or Mexican blend cheeses
Tortilla chips


Make a white layer in bottom of pan with cream cheese and sour cream.


Add a red layer of salsa and chili.


Add a layer of cheeses.


Repeat layering like so: white, red, cheeses.


Heat until melted in oven, microwave or dip crock.


Serve w/ tortilla chips.


Pairs Well With


Notes

This is a nice dip to make in either a 13x9 pan, a 8x8 pan or to make a half portion for in a dip crock. It can cool over the course of your party so you'll need to keep it warm (if it lasts that long).

I make mine w/ fat-free sour cream, cream cheese and shredded cheese (you can usually get low-fat in the Mexican style). If you do that, your dip with naturally be "light" since the chili and salsa have little to no fat and none of those are high in sugar.

I like it b/c it's nice to have a hot dip and most taco dip recipes are cold. It's also so easy with all pre-made store-bought ingredients, a kind of last minute "dump, heat and serve" hors d'ouevre. This also freezes and reheats beautifully for your next get-together.

Note: the layering effect is for presentation, especially in a glass pan. It looks and tastes fine if you just mix it all together (it makes a kind of light orangey-pink color when mixed). If you're using a dip crock, mixing instead of layering is a better approach.

'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11261 Downloads
FREE
The Official "Burnt" Movie Cookbook
By Burnt Movie Cookbook

7 Recipes

51076 Downloads
FREE
Disney's Tinker Bell Secret of the Wings Cookbook
By BakeSpace Fairies

6 Recipes

450 Downloads
FREE
Torta Cubana
Torta Cubana
Mixed Berry Tart
Mixed Berry Tart
Oreo Balls
Oreo Balls